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I want to prep this all the night before-browning beef,veges ready for the crock in the morning.Do I need to worry about food poisoning at all? thanks.
Followed the recipe. Ok maybe a little more beef with ingridents adjusted to tastes and availability. Delighted with results. Served with some crusty FrenchBread and Decoy Cabernet. Delicious . Cooking aroma fueled anticipation. Results delivered. Will make again
I have never liked beer specifically because of the bitterness. What would you suggest using instead? I saw someone mention coke or adding chocolate but would like Elise’s suggestion.
Hi Janet, when beer is bitter it’s because it’s made with hops, and hops are bitter. A “hoppy” beer is a bitter beer. While Guinness Extra Stout is also brewed with hops, the dominant flavor comes from roasted barley, giving it a rich, sweet, malty taste with notes of molasses. If you haven’t tried a Guinness Extra Stout, I would get a small bottle and try it first to see what you think. Don’t get the Draught, get the extra stout. You can also try adding a tablespoon of molasses to the stew, that should balance out bitter notes with more sweet. If you don’t want to try the Guinness at all, I would use 1 cup of red wine (a wine you would happily drink, not cooking wine) and a cup of beef stock as a sub for the Guinness.
Dry red wine, Burgundy will be great
It’s in the crock pot now. Smells amazing! and the taste…….WOW!! Love it! I didn’t have dried thyme so I used a quarter tsp ground thyme and red potatoes right out of the garden. My Husband is going to love it!! Thanks.
Alright, so first time I made this recipe I followed it but used pre-cut stew meat as well as yukon gold potatoes instead of parsnips. We just moved recently so I wanted to make it but on this small island they do not sell the Guinness Extra Stout. So if there is anyone out there like me that can’t get their hands on it, the O’hara’s Extra Irish Stout tastes pretty damn good in it for sure, it is a great substitute. =] My husband and I absolutely loved it in the stew.
Can anyone recommend a different stout similar to the guinness stout to use? I can’t seem to find the extra stout on this tiny island, so any suggestions for a good stout substitute would be greatly appreciated.
I’ve just asked an Irishman I work with about the “extra stout” and he said that Guinness is “extra stout”. There are other varieties of stout but Guinness is the strongest stout – so I’ll take his word for it so I can try the recipe.
Dang, well sadly can’t get it here. But I did end up using one called O’haras extra irish stout and it was pretty damn good. =] I almost like it more, tough to say.
I love it, one of my favorite recipes! I don’t use turnip and celery stalks, since i don’t like them. I add Worcestershire sauce and You should try!
I am making this wonderful stew again today for the umpteenth time. I do use Guinness draught and have not experienced any issues with bitterness. I believe the sweetness of the parsnips, carrots and rutabaga balance the flavours beautifully. Fresh branches of thyme and a couple of fresh bay leaves to start and fresh thyme leaves at the end. Brilliant stew indeed!
I love this recipe, but I have made a couple adjustments after reading all the comments. I add 2 squares of dark chocolate, no turnips and put in dumplings about 40 minutes before its done. It’s perfect for these cold winter nights.
I love this stew! I’ve made it numerous times now. I’ve modified it just slightly over the years. I flour the beef, I only use 1 tsp dried thyme, add potatoes, and thicken at the end. I cook it on low which means I have to start early. Browning the meat first thing in the morning is a pain. I’ve wondered if I can brown the night before as well as sauté the celery and onion. I know the FDA says not to brown meat the night before. But it doesn’t make sense to me since the meat is browned on all sides and will be thrown in the crockpot the next day. Has anyone done that?
Hi Jennifer, I have no problem with browning the meat and then refrigerating it ahead of time.
This recipe is so delicious! I’m not a beer person, I don’t drink the stuff, but I really enjoyed the guinness in this recipe, it made it more flavorful! My friends and my husband loved it as well.
Good afternoon loved the stew followed directions however it was soupy. Can I add flour ? Or cornstarch ?? It was a great recipe so now just playing around. Thank you.
Hi Kaytee, it should thicken overnight. Stews are always better the next day. Or you can add a little cornstarch or flour to it.
Perfect! I was going to make a hot water crust Guinness pie but decided to give my arteries a break and Googled a stew recipe. This was was good! I used Yukon gold potatoes and the 4 hours on high just helped them absorb the goodness, they held up pretty well. I didn’t have any turnips but might add some to the leftovers. Husband turned down leftovers, in favor of having more meals from this! As always your recipes rock.
I will let you in on a little secret. This recipe is also great with Coca-Cola ! Yep , just replace the Guinness with Coca-Cola . Wanted this stew . Which I have made many , many times . But forgot to get the Guinness , but had a couple cans of Coca-Cola on hand .
Want to try the recipe but how should I adjust for a 4 quart slow cooker?
Hi Senele, I haven’t tried making it in a 4 quart slow cooker, but looking at the amount of ingredients, it seems as if they should all fit. If so, then the recipe would work the same.
made this yesterday and it was fantastic. Used the Extra Stout and turnips and it was not at all bitter. We don’t like celery, so increased the onion and added 3 cloves crushed garlic. Didn’t have enough beef stock and only had a 12 oz bottle of stout, so added a cup of water. 3 sprigs of fresh thyme which I fished out at the end. I was prepared to add a buerre manie at the end to thicken, but it was Not at all soupy. 4 hours on high, 1 hour on low, 1.5 hours just sitting there waiting for the soda bread to cool. it was fantastic.
Made this the other day and it turned out awesome. The only problem I had was before I added potatoes (I love potatoes and can’t make a stew without them) the broth was rich and thick and fabulous. When the potatoes cooked it got watery. Never had this happen before…any idea why? They were russet potatoes. I added some corn starch to thicken it, but the pre-potato broth was so good I wished it had stayed that way. Your ideas would be most helpful.
Hi Helen, that’s a new one to me! No idea why that happened.
Mine is bitter but I think I realize why and others may have made the same mistake. Instead of using dried thyme, I used ground thyme. Yikes. That’s a lot of ground thyme. Very bitter.
That would be a lot of thyme!
I made this stew yesterday during the Boston blizzard and it was such a wonderful smell for the house! When I went to the Craft Beer Cellar to pick up the Guinness, I explained why I was using it and they convinced me to use a chocolate porter instead, which solved all of the bitterness problems people have been having (also did not use turnip, as I really hate it). It was awesome- I’d totally recommend it. I added red bliss potatoes about 45m before serving (so they held their shape), and right before I added the potatoes I tasted it and felt it was missing a depth of flavor, so I added a few Tbsp of soy sauce and that totally rounded it out. All in all really tasty!
Made this twice so far . Followed it to the letter the first time . A bit to soupy , but Really good . Not a fan of the turnips and the parsnips . So did not put them in the next time I made this stew . Made a few changes . Added potatoes . Added a extra 6 oz of Guinness and drank the left over . Added less stock . Floured the meat before I fryed it . I thought adding the potatoes and flouring the meat would make it thicker . It really didn’t help much . So made a roux and added a hand full of bread crumbs . It did the trick .